So after reading Petra's post, actually it was seeing her picture, I knew I had to make risotto for dinner.
I combined her idea of a "loose" risotto, with the cavolo nero pasta post a few days ago, and a broccoli pasta sauce recipe from John Ashe. Here's what I did.
I steamed the broccoli crowns, then sauteed in olive oil that I had sauteed spring onions and a little garlic in. Then I put the whole thing in the blender with the juice of half a lemon, a bit of chicken stock to thin it, a little more olive oil, salt and pepper and pureed until *very* smooth. Then I made a very basic risotto and just before it was ready, I poured the broccoli sauce in and grated a good helping of pecorino romano into the mix. It was literally out of this world, so easy, and insanely beautiful.
I served with what I thought would be really uninspired chicken breasts pounded flat, marinated in olive oil, lemon juice and thyme. However, it really let the risotto, the star of the show, shine, and the thyme and lemon really supported the rich sauciness.
Yum...thanks for all the ideas everyone.